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This fine Belgian cheese is made by the Trappist monks of the Postel Abbey. The basic ingredient in Postel is cows' milk, which is delivered from nearby farms. The milk is brought to the monastery in the very early hours of the morning, ensuring a very fresh, whole milk. Postel has a firm texture, a pleasing aroma, and a slightly salty flavor. This batch of Postel is aged for over four years and is therefore fairly dry and hard enough to grate. In addition to its rich nutty flavor, Postel has slight hints of various spices, such as clove and nutmeg. Upon your first bite you can tell that this cheese is somehow different from the average cheese, especially if you have never tasted a handmade cheese before.
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